Pineapple Juice Cake is a tropical twist on classic cake recipes that brings a burst of refreshing citrus flavor. This moist and tender cake, infused with pineapple juice, is perfect for any occasion, whether it’s a summer picnic or a sweet end to a cozy dinner. Its tangy glaze soaks into the cake, making each bite a harmonious blend of fruity goodness and soft texture. Easy to make and irresistibly delicious, this recipe is a tropical vacation in dessert form!
Ingredients:
For the Cake:
- 1 box yellow cake mix
- 3/4 cup pineapple juice (from canned pineapples)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup sour cream (optional for extra moistness)
- 1 teaspoon vanilla extract
For the Pineapple Glaze:
- 1 cup powdered sugar
- 1/4 cup pineapple juice
- 1 tablespoon butter (melted)
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking pan.
- Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, pineapple juice, vegetable oil, eggs, sour cream (if using), and vanilla extract. Beat with an electric mixer on medium speed for about 2-3 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 35-40 minutes for a Bundt pan or 25-30 minutes for a 9×13-inch pan. Insert a toothpick in the center; if it comes out clean, the cake is done.
- Prepare the Pineapple Glaze: While the cake is baking, whisk together the powdered sugar, pineapple juice, melted butter, and vanilla extract until smooth. Set aside.
- Glaze the Cake: Once the cake is baked, let it cool in the pan for about 10 minutes. Poke holes in the warm cake using a skewer or toothpick, then slowly pour the pineapple glaze over the cake, allowing it to soak into the holes.
- Cool and Serve: Let the cake cool completely in the pan before transferring it to a serving plate. Slice and enjoy this moist, tropical treat!